Last Updated on 4 months by Neha Deshmukh

Egg Biryani Recipe- Authentic Indian Rice with Coconut & Spices

Hey everyone! If you’re anything like me, biryani is comfort food defined. There’s just something magical about fragrant rice layered with flavorful spices and tender pieces of… well, anything, really! Today, I’m sharing my go-to Egg Biryani recipe. It’s a little bit special because it uses coconut milk, which adds a lovely richness you won’t find in every biryani. I first made this for a small family gathering, and it was a huge hit – I’ve been perfecting it ever since!

Why You’ll Love This Recipe

This Egg Biryani isn’t just delicious; it’s surprisingly achievable for a weeknight meal. It’s packed with flavor, thanks to a beautiful blend of whole spices and a homemade spice paste. Plus, the coconut milk makes it incredibly creamy and satisfying. It’s a fantastic way to enjoy a taste of India right in your own kitchen! And honestly, who doesn’t love a good egg biryani?

Ingredients

Here’s what you’ll need to make this Egg Biryani:

• 1 cup basmati rice
• 2 tbsp + 2 tbsp ghee (clarified butter)
• Half a fistful whole spices (cinnamon, cloves, cardamom, star anise, bay leaf)
• 1 small bunch coriander leaves (cilantro)
• 1 small bunch mint leaves
• 2 green chillies
• 2-3 garlic cloves
• 2-inch piece ginger
• 1.5 cups sliced onions
• ½ cup cubed ripe tomato
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp jeera (cumin)
• 1 tsp fennel seeds
• 1 tsp coriander powder
• 2 cups thick coconut milk
• 1-2 tsp biryani masala or garam masala
• 1 tsp ginger garlic paste
• 3 eggs
• ¼ cup cashew nuts

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani, so here are my tips:

• Basmati Rice Quality: Seriously, this matters. Look for aged basmati rice – it’s longer-grained and stays fluffier. I usually get the Daawat or India Gate brands.
• Ghee vs. Oil: Ghee adds a wonderful nutty flavor that oil just can’t replicate. It’s traditional for a reason! But if you’re avoiding ghee, a neutral oil like sunflower or canola will work in a pinch.
• Regional Spice Blend Variations: Biryani spice blends vary so much across India. Feel free to adjust the biryani masala/garam masala to your liking. Some blends are hotter, some are sweeter.
• Coconut Milk Type – Fresh vs. Canned: Fresh coconut milk is amazing if you can get it, but canned works perfectly well. Look for full-fat coconut milk for the richest flavor.
• Whole Spice Importance: Don’t skimp on the whole spices! They infuse the oil with incredible aroma and flavor. Gently toasting them really wakes them up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the basmati rice in water for about 20 minutes. This helps it cook up fluffy.
2. While the rice is soaking, heat 2 tablespoons of ghee in a pan. Fry the cashew nuts until they’re golden brown and set them aside. These add a lovely crunch later on.
3. Fry about half of the sliced onions in the same pan until they’re golden and crispy. Reserve these for garnish – they look beautiful!
4. Now, let’s make the spice paste. In a blender, combine the coriander leaves, mint leaves, green chillies, ginger, garlic, and a pinch of salt. Grind it into a smooth paste.
5. In the same pan (add a little more ghee if needed), sauté the whole spices until they become fragrant. This usually takes about a minute. Add the ground spice paste and cook for about 30 seconds, stirring constantly.
6. Drain the rice and add it to the pan with the spice mixture. Pour in 1.5 cups of water. You can cook this in a rice cooker or a pressure cooker. If using a pressure cooker, cook for 2 whistles.
7. While the rice is cooking, let’s boil the eggs. Place the eggs in a pot of boiling water and cook for 8-10 minutes for a hard-boiled egg. Peel them and slice them.
8. Heat the remaining 2 tablespoons of ghee in another pan. Sauté the remaining onions until golden brown. Add the ginger-garlic paste and sauté for another minute.
9. Add the cubed tomatoes, red chilli powder, turmeric powder, jeera, fennel seeds, and coriander powder. Cook until the tomatoes are mushy and softened.
10. Stir in the coconut milk and simmer for about 10 minutes, allowing the flavors to meld together. This is your masala!
11. Once the rice is cooked, gently combine it with the masala. Layer the sliced eggs on top.
12. Cover the biryani and let it rest for at least an hour. This allows the flavors to really develop. Trust me, this is the hardest part – the waiting!
13. Before serving, garnish with the fried onions, cashew nuts, and some fresh coriander leaves.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Egg Biryani:

• Achieving Fluffy Rice: Don’t overcook the rice! It should be cooked through but still have a slight bite. Soaking it beforehand is key.
• Perfect Egg Boiling Technique: Adding a pinch of salt and a teaspoon of vinegar to the boiling water helps prevent the eggs from cracking.
• Balancing Spice Levels: Start with less chilli powder and add more to taste. You can always add heat, but it’s hard to take it away!
• Layering for Optimal Flavor: Don’t stir the biryani after layering. The steam needs to circulate to cook everything evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Egg Biryani (Tofu/Vegetable Substitute): Swap the eggs for crumbled tofu or your favorite vegetables like potatoes, carrots, and peas.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the green chillies and red chilli powder for a milder biryani. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Eid, Diwali): This biryani is perfect for festive occasions! You can add a few drops of rose water for a special touch during Eid.

Serving Suggestions

Biryani is a meal in itself, but here are some sides that complement it beautifully:

• Raita (yogurt dip)
• Salan (a spicy curry)
• Papadums (crispy lentil wafers)
• Pickles

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of rice? While basmati is best, you can use long-grain rice in a pinch. Just adjust the cooking time and water accordingly.
• How can I make the biryani more flavorful? Marinating the eggs in a little bit of the spice paste for 30 minutes before layering can add extra flavor.
• What is the best way to layer the biryani? Gently spread the rice and masala in even layers. Don’t press down too hard.
• Can I make this biryani ahead of time? You can prepare the masala and cook the rice ahead of time. Assemble and layer the biryani just before serving.
• How do I adjust the spice level for kids? Reduce the amount of green chillies and red chilli powder. You can also serve it with a side of yogurt to cool things down.